The effect of high hydrostatic pressure on black truffle (Tuber melanosporum) flavour compounds

Journal of Physics: Conference Series

Volumn 121, Issue PART 14, 2008, Pages

  Verret, C ^a   Ballestra, P ^a   Cruz, C ^a   Pardon, P ^a   Largeteau, A ^b   Moueffak, A H E ^a  

^a UNIVERSITÉ DE BORDEAUX   (France)

^b Institut du Pin Université Bordeaux I ^*

Author keywords

black truffle; high pressure; microbiological and enzymatic properties; volatile aromatic compounds

Indexed keywords

FLAVOR COMPOUNDS; HYDROSTATIC PRESSURE; KETONES; PRESSURIZATION;

BLACK TRUFFLES; ENZYMATIC PROPERTIES; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE; MICROBIOLOGICAL QUALITY; POLYPHENOL OXIDASE; PSEUDOMONAS FLUORESCENS; VOLATILE AROMATIC COMPOUNDS;

HYDRAULICS;

EID: 77950113157     PISSN: 17426588     EISSN: 17426596     Source Type: Conference Proceeding    
DOI: 10.1088/1742-6596/121/14/142011     Document Type: Conference Paper

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